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    You are here Home » Diets » Vegan » Vegan Mushroom Paprikash (Gombapaprikás)

    Vegan Mushroom Paprikash (Gombapaprikás)

    Last Modified: December 28, 2020

    Jump to Recipe - Print Recipe

    Vegan Mushroom Paprikash (Gombapaprikás) is the traditional vegetarian Hungarian mushroom stew. Serve with brown rice, Edamame Pasta or zoodles. A crowd pleaser! Best to use different types of mushrooms at the same time, like white and oyster or portobello mushrooms.

    Hungarian Mushroom Paprikash Main

    Vegan Mushroom Paprikash (Gombapaprikás)

    Chief Desirist Dr Hanna
    No ratings yet

    Recipe developed by Diet Desires.

    Servings: 4
    Course: Mains
    Cuisine: Hungarian
    Calories: 62
    Keywords: authentic, Easy-to-prepare, Freezable, Hearty, Make Ahead, plant-based, Quick, Stove top
    Diets: Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian
    Keto-Low-Carb
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Serving: 0.7cup | Sodium: 154mg | Calcium: 13mg | Vitamin C: 33mg | Vitamin A: 943IU | Sugar: 4g | Fiber: 3g | Potassium: 528mg | Calories: 62 | Saturated Fat: 2g | Fat: 3g | Protein: 4g | Carbohydrates: 8g | Iron: 1mg
    A delicious vegan version for the traditional and popular vegetarian Hungarian mushroom stew, You can cook it year around. The flavor enhancer is the same: Hungarian paprika. For vegans and gluten-free, serve the mushrooms with brown rice, Edamame Pasta or zoodles. Quick and simple to make. A crowd pleaser!

    Ingredients

    • 1/3 cup onion, finely chopped
    • 2 tsp vegetable oil, halved
    • 1 lb mushrooms, sliced (I used Baby Bella, but any other is fine)
    • 1 small red or green pepper, sliced
    • ½ tsp Vegeta
    • 1 tsp Hungarian sweet paprika
    • 1 tsp Spanish smoked paprika
    • Optional: 1 Jalapeno pepper for hotness, sliced
    • ¾ cup water
    • 1 to tomato, cubed
    • ¼ tsp ground black pepper
    • Optional: 1 tsp flour or cornstarch with ¼ cup cold water for thickening
    • Optional: top dish with vegan sour cream.
    • 1 TBSP chopped parsley, leave some for garnish
    • Serve with brown rice, pasta or Zoodles.

    Instructions

    • In a 10-inch skillet fry sauté onion in 1 tsp oil, on low heat, until glassy, about 3 minutes.
    • Add peppers, and sauté them for 2 minutes. Remove the veggies, set aside in a small bowl.
    • In the same skillet, heat the remaining oil on medium heat. Add half of the mushrooms. Sauté them till they lose most of their water. Remove them from the skillet and set aside in a bowl. Repeat the same with the rest of the mushrooms.
    • Add both paprika into the skillet and fry them for 30 seconds.
    • Immediately add ¾ cup water and mix in all sautéed ingredients.
    • Add tomato, Vegeta, cover. Grind the pepper and sprinkle into the stew. Simmer stew for about 10 minutes, stirring occasionally.
    • Optional: in a small cup mix flour and cold water till smooth. Pour this mix to the veggies, and boil the stew for 1-2 minutes, stirring, till it thickens.
    • Mix two-thirds of the chopped parsley into the stew, stirring, then turn off heat.
    • Garnish the plates with vegan sour cream and the rest of parsley on top.
    • Serve mushrooms with vegan sour cream and rice.
    • Can be stored frozen.

    Notes & Ingredients

     

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    About Chief Desirist Dr Hanna

    Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

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